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Lowfat Herbed Corn Muffins

Serve these muffins hot, instead of bread rolls, with an entree.

Makes 12 large muffins.

1 1/4 CUPS white S.R. flour

l cup wholemeal S.R. flour

200 g froren corn kernels, defrosted

l tsp drieddill

l tsp driedchives

l tsp dried parsley

l tsp dried oregano lea ves

l tsp driedbasil

l tsp lemon and pepper spice

1 1/4 cups skim milk

1/4 cup low fat cottage cheese

1/4 cup Gippsland low fat sour cream

lOOg Devondale 7 cheese, grated

l tbsp grated parmesan cheese

Preheat oven to 180"C. Spray a muffin tray with vegetable oil spray.

Sift flours together into a large bowl. Add corn D kernels and all herbs and spices.

Place all other ingredients into a blender and mix well.

Fold the liquid mixture into the flour mixture and stir well to combine.

Pour into muffin tray and bake for 25 - 30 mins.